This pizza recipe involves Victoria Vegan’s Original Vegan Alfredo and lightly grilled asparagus. You can also garnish vegan parmesan cheese replacer for a bit of saltiness.
where to buy
Victoria Fine Foods’ vegan sauces are available mostly in smaller natural stores and at their e-store victoriafinefoods.com/products/victoria-vegan. All of their vegan sauces are Certified Vegan, Non-GMO Project Verified and Gluten Free!
Victoria Vegan’s Original Vegan Alfredo provides a tangy flavour which worked well with pizzas. It’s creamy and delicious at the same time!
- 3 cups all-purpose flour and extra flour for kneading
- cornmeal for pizza paddle
- 1 tablespoon olive oil
- 1 teaspoon fine sea salt
- 1 tablespoon agave nectar
- 1 1/2 ounces Fleischmann’s Yeast (Active Dry)
- 3/4 cup warm water
- 1/4 cup your choice of vegan-friendly beer (we use any local beers in Oregon)
- 1/2 jar of Victoria Vegan's Original Vegan Alfredo depending on pizza crust sizes
- 1/2 bundle of asparagus
- Oil spray
- Parmela vegan parmesan for garnish
- Stir your choice of beer, yeast and warm water in a large bowl until dissolved.
- Add agave nectar, sea salt and olive oil. Slowly add 1 cup of flour at a time.
- Spread some flour on the board, knead the dough for a few minutes.
- Spray oil in the large bowl, and place the dough by covering with a towel.
- Let rise in a warm place for an hour. If it’s not warm enough, put it in the oven as low as 100 degrees F.
- Place a pizza stone in the oven and preheat up to 475 degrees F. Allow at least 30 minutes for the stone to heat before baking the pizza.
- Lightly grill the asparagus with bit of oil spray on a pan for few minutes. You can add lemon or garlic oil if you like for optimized flavour.
- Make your pizza dough in whatever shape, I usually like mine longer and a bit thin. Add a bit of flour on the counter to avoid the pizza dough sticking to it. Flatten it up whatever thickness you like.
- Transfer one crust to a cornmeal-dusted pizza peel (wooden paddle) Make sure the dough slides easily on the peel; add more cornmeal if necessary. Poke holes on the crust so the dough will breathe.
- Drizzle with cashew sauce like you would do a tomato sauce and decorate it with grilled asparagus.
- Let the pizza slide onto the stone from the peeler.
- Bake the whole pizza at 475 degrees F for 8-10 minutes until crust is golden brown. For the crusty type, do at least 10-15 minutes.
- Repeat the steps until you are out of dough.
- Garnish with vegan parmesan replacer (Parmela), chili peppers or chili sauce.
This item(s) was kindly sent to me to review by Victoria Fine Foods. All products that are mentioned and reviewed here on my vegan blog are of my own personal opinions and I am not being compensated to review them, only just to share my thoughts. If I receive a product complimentary of the company, it will be stated so in the post, otherwise, all products are purchased myself for my own personal use.